Home / Recipes / Lunch / Salads / Shaved Brussel Sprout Salad with Apples and Goat Cheese
Published on August 26, 2018 · Updated on November 4, 2023 · By Aysegul Sanford
Ready to make the most delicious Shaved Brussel Sprout Salad? If you have never made a raw brussel sprouts salad, you are in for a treat. My version here is vegetarian and flavored with apples, hazelnuts, and creamy goat cheese. Plus, below you will find all your brussels sprout related questions answered.
This post has been sponsored by Vermont Creamery, but all opinions are my own.
Yields: 6 servings
Prep Time: 15 minutes mins
Cook Time: 0 minutes mins
Total: 45 minutes mins
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It is no secret that we love Autumn Salads. And what is more fall than a big bowl of Shaved Brussel Sprout Salad (aka Shredded Brussel Sprout Salad) that is flavored with apples, hazelnuts, dried cranberries, and goat cheese?
As I was trying to figure out what to call this recipe, I learned that this type of raw Brussel sprout salad has a few different names. Some people call it shredded, while others call it shaved. I also read that some people refer to it as Brussel Sprout Slaw.
Table of Contents show
How To Make Shaved Brussel Sprout Salad Video
Regardless of what you prefer to name it, the principle is pretty much the same: Slice the sprouts as thin as you can, drizzle with lemony dressing / vinaigrette, and mix in with flavoring agents like fruits, nuts, and cheese.
Table of Contents show
Ingredients for the recipe
The ingredient list for this shaved brussels sprout salad recipe is made up of everyday ingredients with big flavors:
- Salad dressing (a simple lemon vinaigrette): You will need white wine vinegar (or apple cider vinegar), lemon juice, a small shallot, extra virgin olive oil, salt and black pepper.
- Other salad ingredients and flavorings: You will need sliced brussels sprouts, apples, hazelnuts, and Vermont Creamery goat cheese. And let me tell you, if you have never paired your Brussel Sprouts Salad with goat cheese, you are in for a treat.
Substitutions & Variations:
- Cheese: The addition of creamy goat cheese with the help of crunchy and sweet apples and earthy hazelnuts takes this otherwise pretty tasteless salad to the next level. With that being said, if you are not a fan of goat cheese, you can use other cheese like Parmesan cheese, feta cheese and blue cheese, or totally omit using cheese.
- Nuts: I am a big fan of hazelnuts for this winter salad but you can use other nuts and/or seeds like walnuts, pecans, almonds, pumpkin seeds and sunflower seeds would also work.
- Fruit: I used a thinly sliced apple but other fruits like pomegranate seeds and pears would also work.
Though if this is your first time making shredded Brussel sprout salad there are a few things you need to know:
How to Shred Brussel Sprouts for Salad
When it comes to shaving Brussel sprouts you have 3 options:
First, you can use a sharp knife and slice them as thin as you can on a cutting board. It takes a good 10-15 minutes to slice 1 pound of Brussel sprouts.
Second, you can use a mandolin (affiliate link). I am embarrassed to admit this, but having cut my fingers so many times in the past, I am not much of a mandolin person. If you are, go for it. Shredding Brussel sprouts using a mandolin is not only quicker but also great for slicing them evenly.
Third, you can use the shredding blade of your food processor to shave them. This method is my favorite as it is (1) the quickest and (2) delivers evenly sliced pieces. Nowadays, most food processors come with several attachments, and a shredding blade is one of them.
To shred Brussels sprouts using a food processor, fit it with the shredding blade, put the lid on, feed whole sprouts through the tube, and use the feed tube pusher to push them down while the machine is running. The shredded sprouts will collect in the bowl of the processor.
I find that this is the easiest and fastest way of making this healthy salad. So, if you have a food processor, put it to good use because you’ll be saving at least 10 minutes of slicing time.
Can You Eat Brussel Sprouts Raw in a salad?
Yes, you can. However, there are a few things you need to know when it comes to preparing chopped Brussel sprouts for turning them into a slaw that tastes flavorful, properly seasoned, and tasty.
First, you need to make sure that they are thinly and evenly sliced. I know we covered this above, but this is a very important step to ensure that the brussels sprouts will have enough “room” to soak in all the dressing.
Second, you need to let the sprouts rest for at least 30 minutes. Allowing the shaved brussel sprouts to sit in the dressing softens their raw crunch and seasons them deeply.
Love goat cheese? Me too! Get all my Goat Cheese Recipes.
How To Make Ahead and Store Leftovers?
- To Make Ahead: Here you might ask, can you prepare the Brussel sprouts a day before? The answer is yes, and I do recommend doing so. To me, being able to make it ahead is what makes this salad ideal for dinner parties (worthy of your holiday meal) or meal prep. It gets better as it sits. If you decide to do so, simply drizzle the sprouts with the vinaigrette, give them a toss, cover the bowl with stretch film, and keep them in the fridge until you are ready to assemble your salad. When ready to serve, add in the rest of the ingredients, taste for seasoning, and serve.
- To store the leftovers: Cover the salad with stretch film and keep the leftovers in the fridge. They should be good for upto 2 days.
Best way to flavor this salad:
- Add Bacon: If you were to do a quick Google search for “Brussel Sprout Salad”, you will see that most recipes have bacon in it. I was very tempted to add some bacon in my version here, but at the last minute, I decided to make my version of shaved brussel sprout salad recipe vegetarian and stick to apples, hazelnuts, cranberries, and goat cheese. If you are a fan of bacon, you can make a batch of my Air Fryer Turkey Bacon or Baked Turkey Bacon and crumble it on top in the end.
- Use different kinds of apples: When it comes to adding apples to salads, I prefer to use 2 different kinds so that I can add yet another flavor to the recipe. You don’t have to do that, but if you have 2 kinds of apples in your fridge, why not give it a try?
- Roast nuts for next-level deliciousness: In terms of nuts, I picked hazelnuts as I have been thinking about making this shaved Brussel salad recipe for all our holiday gatherings this year. However, you can swap hazelnuts with walnuts or sunflower seeds as well. Whichever nuts you use, if you have a few extra minutes, I recommend roasting them in a 350-degree oven for 3-5 minutes to bring out their flavors.
- Change it up with different types of dried fruits: When it comes to holiday-table salads, cranberries are a classic, but other dried fruits like sour cherries and Turkish apricots would also work.
FAQs
Can you shred brussels sprouts ahead of time?
Yes, you can. However, I would do it only a day or two days before you are ready to serve. If you decide to do so, be sure to store them in an airtight container (or a Ziploc bag) in the fridge.
How many calories in Brussel Sprout Salad?
The calories in brussels sprouts salad depend on what goes in there. However, by themselves brussel sprouts are considered as a low-calorie food. 1 cup brussel sprouts is 38 calories. You can find the nutritional information for this Shaved Brussels Sprout Salad in the recipe card below.
How to cook shaved brussel sprouts – What if I don’t like raw brussel sprouts?
I hear you. I know a lot of people who don’t care about eating veggies when they are raw. But I want to encourage you to give this raw version a try because as the thin slices of brussels sprouts rest in the dressing, they soak up the dressing and soften. To me, doing so is what really takes the raw Brussels sprouts to another level making them as good as their cooked version. However, if you are not a fan, you can lightly sauté them in a large skillet with a tablespoon of olive oil until they are softened, 5-7 minutes.
If you liked this Shredded Brussels Sprout Salad Recipe, You Might Also Like:
Whether you are looking for some inspiration for your holiday, Thanksgiving, or Friendsgiving dinner menu or in need of ideas for your next weekly meal prep, this easy and healthy salad recipe makes the perfect side dish. And, if you can’t get enough, here are a few more recipes you might like:
- Brussels Sprout Kale Salad – Foolproof Living
- Pear Salad
- Roasted Brussels Sprouts with Sweet Potatoes – Foolproof Living
- Healthy Apple Salad with Raisins and Walnuts – Foolproof Living
- Roasted Brussels Sprouts and Pear with Thyme – Vanilla and Bean
- Need more salad inspiration? Check out all our easy salad recipes
If you try this Shredded Brussels Sprout Salad recipe or any other recipe on Foolproof Living, please take a minute torate the recipeand leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them onInstagramusing #foolproofeats so I can share them on my stories.
Shaved Brussel Sprout Salad Recipe
By Aysegul Sanford
Yields: 6 servings
Prep Time: 15 minutes mins
Cook Time: 0 minutes mins
Resting time: 30 minutes mins
Total Time: 45 minutes mins
Raw and Shaved Brussel Sprouts flavored with apples, goat cheese, and hazelnuts. An easy to make Brussels Sprout salad recipe that is guaranteed to please.
4.95 from 18 votes
Print Recipe
Ingredients
For the dressing:
- 4 tablespoons white wine vinegar
- 4 tablespoons lemon juice freshly squeezed
- 1 small shallot chopped
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
For The Salad:
- 1 pound Brussels Sprouts shredded*
- 1 apple thinly sliced
- ½ cup dried cranberries
- ½ cup hazelnuts or walnuts lightly roasted
- ⅔ cup goat cheese crumbled
Instructions
To make the dressing, whisk together all the dressing ingredients in bowl.
Place the shaved brussel sprouts in a large salad bowl and drizzle it with the dressing. Give it a toss. If you have the time, cover it with stretch film and let it sit for 30 minutes.
Add in the slices of apples, cranberries, and hazelnuts. Gently toss.
Top it off with crumbled goat cheese and serve.
Video
Notes
- Shredding Brussel Sprouts fast: I find that the easiest (and quickest) way to shred Brussel sprouts is by doing it in the food processor. Watch the video to see how I do it.
- Storing leftovers: Store leftovers in an airtight container in the fridge. They should be fresh for up to 2 days.
- Make ahead instructions: If you want to make ahead, you can make the dressing and shred the Brussel sprouts a day in advance and assemble the salad (with the toppings) on the day you are planning to serve it.
Nutrition
Calories: 299kcal | Carbohydrates: 22g | Protein: 9g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 12mg | Sodium: 502mg | Potassium: 435mg | Fiber: 5g | Sugar: 13g | Vitamin A: 850IU | Vitamin C: 71mg | Calcium: 85mg | Iron: 2mg
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegetarian
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About Aysegul Sanford
Hello Friend! I’m Aysegul but you can call me “Ice.” I’m the cook/recipe-tester/photographer behind this site.
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Reader Interactions
nancy armour
Can I use a different kind of nut? If so, which one? Are there any to avoid using?
Reply
Aysegul Sanford
You sure can. Walnuts or pecans would be my first choice but you can make this salad without using any nuts as well. If you still prefer to have the crunch coming from nuts you can also use raw sunflower seeds.
Hope this helps.Reply
Theresa Turner
How many servings is this salad? 400 plus calories per serving seems high for the ingredients.
Reply
Aysegul Sanford
See AlsoMaultaschen-Auflauf. Yummy....!Hello Theresa,
You are right. It seems like the nutrition calculator I use didn’t get it right. I just rerun it and it went down to 299 calories. Still somewhat high because of the goat cheese and nuts, but if you want you can use a lesser amount to go down on the calories. And to answer your question – This salad is good for 6 servings as a side dish.
I hope this answers your question.
Reply
Mel
Is the calorie count per serving?Reply
Aysegul Sanford
Yes, it is.
Reply
Jacq
Hi Angela, I am making this for my “bring a salad dish” for a Christmas Party today. And was just double checking whether your shallot is the small French looking onion or the long green spring onions? People sometimes call those shallots….Can’t wait to make…Thank you
Reply
Aysegul Sanford
Yes, the shallot is the small French-looking onion. It is usually sold right next to the garlic at grocery stores. If you can’t get your hands on it, you can use green spring onions and even a small amount of red onion. I hope this helps.
Reply
Stacey-Ann Rowe
Simply delicious! I applaud your creativity for blending this unique variety of flavors…this definitely made eating brussel sprouts enjoyable.
Reply
Aysegul Sanford
Thank you! So happy to hear that you liked it.
Reply
Gina
So happy I made this for Thanksgiving! Simple ingredients with awesome flavors. I used walnuts and a honey crisp apple and it was so good. Thanks!Reply
Aysegul Sanford
This is music to my ears Gina. Thanks so much for coming by and taking the time to leave a review about this Brussels sprout salad recipe. I truly appreciate it.
Reply
Jill S
This shredded Brussel sprouts salad is one of the best salads I have ever made. I followed your food processor method. Who knew it was so easy to shred sprouts. I am never going back!
Even my picky-eater husband loved it.
Thanks for the recipe. Next, I am trying your apple salad.Reply
Aysegul Sanford
YAY! So happy to hear that you liked it Jill. Thanks for coming by and taking the time to leave a review.
Reply
Angela Moore
Hi
It looks lovely and I am preparing to make it this weekend. The flavor combination sounds delicious.
What type of sprouts are in the photo?
Thanks,
AngReply
Aysegul Sanford
Hi Angela,
In that photo I used two kinds:
1. Red Russian kale
2. Purple radish
I grow them myself and add them to everything I make.
I hope this answers your question.
Cheers!Reply
Pam
So easy to make. I used cashews because that’s what I had on hand. It was so good we had to force ourselves to save some for lunch tomorrow.Reply
Aysegul Sanford
YAY! This is music to my ears. And the addition of cashews sounds great. Thanks for coming by and taking the time to leave a review. Cheers!
Reply
Lisa
I made this salad and on the day I made it thought it was “okay”. The dressing was a little tart and overall just a little flat. BUT when I ate it leftover the next day – WOW! The flavors had all bloomed and it was amazing! I will definitely make it again but will make it the day before serving it.Reply
Aysegul Sanford
Good to know. Thanks so much for sharing your experience Lisa. I really appreciate your input. Cheers!
Reply
Elizabeth
I made this salad last night and it was fantastic! The dressing was salty on it’s own but worked perfectly with all of the other elements. I substituted the hazelnuts for candied walnuts that we had on hand which worked perfectly.The only thing I wish I had done differently is to trim the stems/cut out the core of the sprouts before I put them in the food processor.
10/10 would make again!
Reply
Darly Spacy
I cooked it for Thanksgiving and it was super tasty. All my guests liked it too much
Thanks for the recipeReply
Aysegul Sanford
Yay! So glad to hear that Darly. Thank you!
Reply
Cathy Pollak
This would have me running to the dinner table to eat!Reply
Erin
Shaved Brussels sprouts are great for salads and love the apples in there!Reply
Lori @ RecipeGirl
What a beautiful fall salad! Can’t wait to try this one.Reply
Joanne
The combination of flavors here is so incredible. Especially love the hazelnuts!Reply
Aysegul Sanford
Hazelnuts are my favorite too. Thanks Joanne. 🙂
Reply
Jennifer Farley
I love everything in this salad. Yummy!Reply
Aysegul Sanford
Agreed! Thanks for stopping by Jennifer.
Reply
Liz
What a dynamite salad! I love shaved Brussels sprouts salads and this will be on our menu a lot this fall!Reply
Aysegul Sanford
It will be on ours as well. Thanks for stopping by Liz. Cheers!
Reply
KalynsKitchen
I love Brussels Sprouts Salad, and this looks amazing! Thanks for the shout-out for my Roasted Brussels Sprouts with Gorgonzola and Pecans.
Reply
Aysegul Sanford
So happy you liked it Kalyn. Your recipe looked so good not to share 🙂
Reply